Shawarma Chicken & Creamy Tahini Sauce with Roasted Sweet Potatoes & Brussels Sprouts

Shawarma Chicken & Creamy Tahini Sauce

with Roasted Sweet Potatoes & Brussels Sprouts

30 MIN
2 Servings
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From the Test Kitchen

This simple dish comes packed with flavor from the blend of bold shawarma spices that coats seared chicken, and the rich sauce of nutty tahini, creamy mayo, date syrup, garlic, and fresh lemon spooned on top.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Shawarma Chicken & Creamy Tahini Sauce with Roasted Sweet Potatoes & Brussels Sprouts
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Lemon
  • 1 clove Garlic
  • 1 lb Sweet Potatoes
  • 4 oz Brussels Sprouts
  • 1 Tbsp Tahini
  • 2 Tbsps Mayonnaise
  • 2 tsps Date Syrup
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
How To: Peel Garlic
How To: Prepare Brussels Sprouts
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

Roast & finish the vegetables
2 Roast & finish the vegetables

Line a sheet pan with foil. Place the sweet potato pieces and halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer to a bowl. Top with the juice of 2 lemon wedges; stir to coat. Taste, then season with salt and pepper if desired.

Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the sauce & serve your dish
4 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the tahini, mayonnaise, date syrup, the juice of the remaining lemon wedges, 1 teaspoon of water, and as much of the garlic paste as you'd like; season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Drizzle with the sauce. Enjoy!

Tips from Home Chefs

Shawarma Chicken & Creamy Tahini Sauce

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Quarter and deseed the lemon. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste.

2 Roast & finish the vegetables

Line a sheet pan with foil. Place the sweet potato pieces and halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer to a bowl. Top with the juice of 2 lemon wedges; stir to coat. Taste, then season with salt and pepper if desired.

Roast & finish the vegetables
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the sauce & serve your dish

Meanwhile, in a bowl, combine the tahini, mayonnaise, date syrup, the juice of the remaining lemon wedges, 1 teaspoon of water, and as much of the garlic paste as you'd like; season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Drizzle with the sauce. Enjoy!

Make the sauce & serve your dish
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